Crispy Daal Fara: A Savory Stuffed Dumpling Recipe from Uttar Pradesh
4 hours 55 minutes
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About Crispy Daal Fara: A Savory Stuffed Dumpling Recipe from Uttar Pradesh
Craving a crispy, savory, and utterly unique snack? Journey to the streets of Uttar Pradesh with Daal Fara, a beloved Indian street food that will tantalize your taste buds.These irresistible whole wheat dumplings are filled with a richly spiced chana dal (split chickpea) paste and pan-fried until golden and perfectly crisp. Imagine biting into that satisfying crunch and savoring the explosion of aromatic spices.Served with a vibrant cilantro-mint chutney that adds a refreshing tang, Daal Fara offers an authentic taste of India. Perfect as an evening snack or appetizer, this recipe is a must-try for any adventurous foodie.
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Recipe Time & More
Prep4 hours 20 minutes
Cook35 minutes
Total4 hours 55 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1.5 tsp Salt
For the Filling
- 1 cup Split Chickpea split chickpeas, soaked for at least 4 hours
- 4 Chilies chopped, green
- 1 tsp Asafoetida
- 2 Tbsp Onion chopped
- 1 tsp Ginger chopped
For Pan-Frying
- 2 Tbsp Oil
- 1 tsp Cumin Seeds
- 2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/4 tsp Salt
- 1 Tbsp Mango Powder dry, or lemon juice
Instructions
- In a large bowl, combine the whole wheat flour and salt. Gradually add water and knead until a soft dough forms. This will take about 5-7 minutes. Cover and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer dumplings.
- Drain the soaked Chana Dal. In a food processor or grinder, combine the drained dal, green chilies, asafoetida, chopped onion, and ginger. Pulse until a coarse paste forms. Avoid over-processing, as a slightly coarse texture is desirable.
- Divide the dough into small equal portions. Roll each portion into a thin circle. Place a spoonful of the Chana Dal filling in the center of each circle. Fold the dough over to create a half-moon shape, ensuring the edges are sealed tightly to prevent the filling from leaking out during cooking.
- In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and 1 teaspoon of oil to the boiling water. This helps prevent the dumplings from sticking together. Gently drop the filled dumplings into the boiling water. Cook for 15 minutes, or until they float to the surface and are cooked through.
- Once cooked, remove the Fara from the boiling water and let them cool slightly. Cut each dumpling into smaller bite-sized pieces. This increases the surface area for crisping during pan-frying.
- Heat oil in a large wok or non-stick pan over medium heat. Add cumin seeds and let them sizzle. Add chopped green chilies and ginger, sautéing for a minute until fragrant. Add the chopped onion and sauté until translucent. Now, add the cooked and cut Fara pieces to the pan. Sprinkle with dry mango powder, red chili powder, and salt. Fry for 5-7 minutes, stirring occasionally, until golden brown and crispy.
- To prepare the cilantro-mint chutney, combine cilantro, green chilies, garlic cloves, salt, and minced ginger in a blender. Add 2 tablespoons of water and blend until a smooth paste forms. Adjust the water consistency as needed.
- Serve the crispy Daal Fara hot with the freshly prepared cilantro-mint chutney. Enjoy!
Recipe Notes
Good To Know
- For extra flavor, add a tempering (tadka) of mustard seeds, cumin seeds, and curry leaves sautéed in ghee or oil, then pour it over the cooked Fara just before serving.
- If you prefer a softer texture, steam the Fara for a few extra minutes and cover them immediately with a damp cloth after steaming to retain moisture.
- Leftover Fara can be sliced and shallow-fried in a little oil the next day, creating crispy snack bites that pair wonderfully with chutney or ketchup.
- To give the filling a richer taste, mix in a tablespoon of grated coconut or finely chopped fresh coriander with the chana dal paste before stuffing.
Expert Tips
- For a vegan version, ensure your ghee substitute is plant-based.
- Adjust the steaming time based on the thickness of the Fara; thicker pieces will require longer steaming.
- Experiment with different fillings, such as spiced potatoes or a mixture of lentils and vegetables.
Storage Instructions
- Store leftover Fara in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 302kcalCarbohydrates: 51gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 950mgFiber: 6gSugar: 1g
Hem Lata Srivastava
Articles: 200
6 Comments
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This looks incredible! Thank you.
Such a perfect dish! Thank you.
This looks so appetizing! Thank you.
Absolutely fantastic! Thanks for the recipe.
We dont fry Dal Fara so a nice idea next time when My MIL will make these, I will ask her to fry it.
I’m eager to make this recipe!